Acorn Squash with Pineapple

Delight your taste buds with the perfect harmony of sweet and savory in this Acorn Squash with Pineapple recipe—a delectable dish that's as comforting as it is vibrant. Tender, roasted acorn squash halves cradle a luscious pineapple filling enhanced with brown sugar, warm cinnamon, and a hint of nutmeg for a spiced, tropical twist. A pat of butter melts into the filling as it bakes, creating a rich caramel-like glaze, while the splash of pepper and salt balances the sweetness beautifully. With just 15 minutes of prep and a stunning caramelized finish, this dish is ideal as a unique side for holiday feasts, a vegetarian main, or a cozy fall dinner. Perfectly easy, gluten-free, and brimming with wholesome flavors, it’s a warm, flavorful hug on a plate.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 1.5 cups pineapple chunks (canned or fresh)
• 3 tablespoons brown sugar
• 2 tablespoons unsalted butter
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper (optional)
• 0.5 cups water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon.

Step 3

Trim a small slice off the bottom of each half, if necessary, to allow them to sit flat.

Step 4

Place the squash halves cut-side up in a baking dish.

Step 5

In a small bowl, mix the pineapple chunks with the brown sugar, ground cinnamon, and ground nutmeg.

Step 6

Spoon the pineapple mixture evenly into the hollows of each squash half.

Step 7

Place a small pat of butter (about 1/2 tablespoon) on top of the pineapple mixture in each squash half.

Step 8

Sprinkle each squash half with a pinch of salt and a light crack of black pepper, if desired.

Step 9

Pour the water into the bottom of the baking dish to prevent the squash from drying out during baking.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 11

Remove the foil and bake uncovered for an additional 20 minutes, or until the squash is tender and the edges are lightly caramelized.

Step 12

Remove from the oven and let cool for 5 minutes before serving.

Step 13

Serve warm as a side dish or enjoy as a light vegetarian entrée.

Nutrition Facts

Serving size	2258 grams (2258.0g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 26.40g	34%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 0.00g
Cholesterol 62mg	21%
Sodium 1267mg	55%
Total Carbohydrate 326.90g	119%
Dietary Fiber 81.60g	291%
Total Sugars 61.10g
Protein 21.60g	43%

Vitamin D 0IU	0%
Calcium 855mg	66%
Iron 12mg	64%
Potassium 7981mg	170%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.6%

Protein: 5.3%

Carbs: 80.1%